AI-generated imageDill, Radish and Pickled Cabbage Bean Couscous Bowls
A two-serving vegetarian brunch with quick-pickled red cabbage and onion, couscous, mixed beans and crisp radish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and vegetables. Thinly slice 100 g cabbage and 50 g onion, then slice 120 g cucumber and 80 g radishes and chop 10 g dill.
- 02
Mix cabbage and onion with 20 ml cider vinegar, 6 g sugar and 2 g salt. Toss and let stand for 10 minutes to quick-pickle.
- 03
Pour 140 ml boiling water over 100 g couscous, cover for 5 minutes and fluff with a fork.
- 04
Rinse and drain 200 g canned mixed beans, then toss with 10 ml olive oil and 0.5 g chilli flakes. Stir the dill through the couscous.
- 05
Divide couscous, beans, quick-pickled cabbage and onion, cucumber and radish evenly between two bowls and serve promptly.
Before you cook
Couscous contains wheat/gluten. Check the canned-bean label for allergens and cross-contact. Rinse vegetables under running water and serve promptly, or refrigerate in shallow containers at 4°C/40°F or below within two hours; within one hour above 32°C/90°F.
Allergens: wheat/gluten (couscous); check mixed-bean can for additional allergens
Image & source credits
AI-generated image.
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